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Fish and Chips

serves 4

4 to 5 russet potatoes
1 1/2 lbs of cod or tilapia
2 c. flour
1 (12 oz) bottle of beer
2 Tbl. garlic powder
2 Tbl. paprika
1 tsp. salt
1 tsp. pepper
season salt
canola oil

1.) Preheat oven to 225 degrees.


2.) Wash and peel russet potatoes, and slice into french fries. Pat dry.

3.) Heat oil in a dutch oven to 375 degrees. You need about 2 to 3 inches of oil in the pan.

4.) Drop potatoes into hot oil, and fry for about 5 to 7 minutes until the potatoes are golden brown.

5.) Using a slotted spoon scoop out fries and put on a baking pan, sprinkle liberally with seasoning salt and place into the oven to keep warm.

6.) Continue cooking the potatoes until they are all done. It might take about 2 to 3 batches.


7.) Cut fish into pieces that are about 1 inch wide and 5 to 6 inches long. Pat dry and sprinkle both sides of the fish with seasoning salt.

8.) In a large bowl empty the bottle of beer and then sift in 1 1/2 cups of flour. Gently whisk until combined.

9.) To the beer and flour add in the garlic powder, paprika, salt and pepper and gently stir until combined.

10.) In a smaller bowl, place the remaining 1/2 cup of flour.

11.) Make sure your oil is at 375 degrees.

12.) Dredge your fish fillets in the beer batter and then lightly into the flour mixture. Drop into hot oil and cook for about 10 to 15 minutes, flipping the fish periodically. DO NOT LET YOUR OIL GET TOO HOT. Do not be afraid to cut a fillet to check for doneness. You would rather have a fillet cut in half than a raw fillet. Do not over fill your pan with fish, cook only 3 to 4 at a time.

13.) Place cooked fish on a baking sheet lined with paper towels. Place in oven to keep warm.

14.) Before continuing to cook fish make sure the temperature is 375 degrees and continue steps 7 through 13.